Curiously enough, some friends and I were just having this discussion yesterday.

It seems most people I know didn't know BBQ of a type other than their own even existed before coming up here to school. I didn't, certainly not to the extent that I've found local BBQ is different here in North Carolina.

Texas BBQ is predominantly beef brisket (Oh how I miss Goode Co. or Luling City Market or just good old hill country BBQ...). The sause is thicker and tomato based (there is some vinegar too, but not like here.) The taste is sort of like the kind of "BBQ sause" you'd get at any fast food place, except obviously (generally) on a much higher level.

When I came to Durham, I was really surprised at what ya'll call BBQ. It's shread pork drenched in vinegar! I didn't like the vinegar based stuff at all (at least at first.) It has no consistancy! It is kinda growing on me... a little. Bullock's in Durham, NC has some pretty decent NC style BBQ.

Now my girlfriend is from South Carolina and they have an all together different type. (Still pulled pork.) Apparently (across SC) BBQ sause is mustard based. Takes a little getting used to.

Finally I've also been exposed to a Memphis style of BBQ that is similar to Texas style, but a little drier, and generally not quite as good.

I was pretty surprised at what is other people's BBQ-- it's pretty interesting.

Anyone know where the name came from? I was one told the name comes from a ranch in texas that was named the "bar" BQ. I'm not sure how much truth there is to that.

John